Len's Recipe of the Month - May 2020

Well, that was fast.  I was watching a new episode of Valerie Bertinelli's Food Network show one Sunday morning.   She made an entree that looked so good that I wanted to try it immediately.   Did I have all the ingredients in-house?  Yes, sir.

By that night, I had sampled the same meal I first learned about in the morning.  And it was delicious.

Blog readers....here is Vinegar Chicken with Tomatoes and Olives.

And the glory of it is that you can make in one large sheet pan.   Not a lot to wash afterward.  Sweet.

First things first, take that sheet pan and coat the bottom with some EVO.

Peel one red onion and cut it into eight or more pieces.   Spread them around the pan.

Oh, you might as well pre-heat your oven at 450 degrees.   I mean, you're going to have put the food in there eventually.

You'll need four to six chicken thighs with the bone in and the skin on.   Have them absorb some of the EVO in the pan and place them skin side up in the pan.

Salt and pepper liberally.   And sprinkle just a little bit of baking soda on the top of the thighs.   That's an America's Test Kitchen trick I've adopted.   That helps meat and poultry to brown and get crispy.

Take some sherry vinegar and drizzle it around the perimeter of the pan.  Don't drizzle it on the chicken itself.

Put this in the oven for about 15-20 minutes.

During that time, take a pint of cherry tomatoes and put them in a bowl.   At this point, Valerie minced some garlic to place over the tomatoes.   Instead, I poured in one jar of garlic stuffed green olives.   You get the same experience.

Sprinkle some fresh rosemary over the tomatoes and the olives.   Drizzle some EVO over them with a little bit of salt.   

Pull the sheet pan out of the oven and spread the tomatoes and olives around.  Return to the oven for another 20 to 25 minutes.

Then eat.   And thank me.

Dinner last night:  Leftover Chinese food.